Cornmeal Biscuits

Prep 15 m
Bake 20 m


  1. 1 of 1 In a large bowl, blend 2 cups all-purpose flour, 3/4 cup cornmeal, 2 tbsp sugar, 2 1/2 tsp baking powder, 1 tsp salt and 1/4 tsp baking soda. Pour 1 tbsp white vinegar into a measuring cup and add enough milk to equal 1 cup. With a pastry cutter, cut 2/3 cup shortening into flour mixture until the size of small peas. Add milk mixture and stir until dough comes together. Turn out onto a surface dusted with cornmeal and pat to 1/2-inch thickness. Using a 2 3/4-inch biscuit cutter, cut out rounds and place on a baking sheet. Re-roll scraps and cut as many biscuits as possible. Bake at 425 degrees for 18 to 20 minutes.
Nutrition Information for Cornmeal Biscuits
Servings Per Recipe:
Per Serving: 374 mg sodium, 4 g pro., 1 g fiber, 32 g carb., 14 g Fat, total, 275 kcal cal.